Blueberry-Lemon Muffins

Traditional blueberry muffins get a twist of lemon and a sweet glaze to earn top scores from our Test Kitchens.

Ingredients

2 cups all-purpose flour

2/3 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh blueberries

1 tablespoon grated lemon rind, divided

3/4 cup low-fat buttermilk

3 tablespoons butter, melted

1 tablespoon fresh lemon juice, divided

1 large egg, lightly beaten

Cooking spray

1/2 cup powdered sugar

Nutritional Information

Calories 184

Fat 3.7g

Satfat 1.7g

Protein 3.4g

Carbohydrate 34.8g

Cholesterol 26mg

Iron 1.2mg

Sodium 206mg

Caloriesfromfat 18%

Fiber 0.9g

Calcium 57mg

Calories 184

Fat 3.7g

Satfat 1.7g

Protein 3.4g

Carbohydrate 34.8g

Cholesterol 26mg

Iron 1.2mg

Sodium 206mg

Caloriesfromfat 18%

Fiber 0.9g

Calcium 57mg

How to Make It

Step 1

Preheat oven to 400°.

Step 2

. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a medium bowl; stir well with a whisk. Add blueberries and 2 teaspoons lemon rind; toss gently. Make a well in center of mixture.

Step 3

. Combine buttermilk, butter, 1 teaspoon lemon juice, and egg in a bowl; stir well with a whisk.Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.

Step 4

. Bake at 400° for 17 to 18 minutes or until golden brown. Remove muffins from pan immediately; cool on a wire rack.

bbritton's Review

Mickalei's Review

Way too dry with listed wet ingredients for both the muffins and glaze. I added 3/4 c. buttermilk to the muffin batter and milk enough to the glaze to make it drizzle-able. This made a still slight dry muffin with my substitution of 1 cup whole wheat for half the white flour. Not very lemony either.